Hey there, fellow dessert enthusiasts! Jeviko here, welcoming you to my little corner of culinary creations at Life with Jeviko. I’m delighted to share one of my all-time favorite cake recipes that will send your tastebuds on an adventure – German Chocolate Poke Cake. This luscious, indulgent treat puts a fun twist on the traditional German Chocolate Cake by infusing it with rich, chocolatey flavors and topping it with a sweet coconut-pecan frosting. If you’re looking for a showstopping cake that’s surprisingly easy to make and guaranteed to impress, you’ve come to the right place!
I know you probably have some questions, so let me answer a few to get you excited about this recipe:
What makes this cake so moist and delicious?
The key to the incredible moisture and flavor of this German Chocolate Poke Cake is the poke technique. After baking the chocolate cake, holes are poked all over the top and a sweetened condensed milk and evaporated milk mixture is poured over it. This allows the cake to absorb all that delicious liquid, ensuring every bite is super moist and bursting with chocolatey flavor. The sweetened milk not only keeps the cake tender, but also infuses it with rich sweetness in every bite.
Can I make this cake ahead of time?
You certainly can make this cake in advance! In fact, preparing the cake 1-2 days ahead and storing it covered in the refrigerator allows the flavors to intensify even more. The chilled cake and frosting pair perfectly when served cold straight from the fridge. Making it ahead also makes entertaining easy, since you won’t have to worry about baking the cake on the same day.
How can I serve this German Chocolate Poke Cake?
For best results, serve the cake directly from the refrigerator so the frosting remains cool, creamy, and spreadable. Garnish each slice with toasted coconut, chocolate shavings, chopped nuts, or fresh berries to take the presentation to the next level. For parties, display the whole cake on a pedestal cake stand for a beautiful, eye-catching dessert table centerpiece.
Who will love this German Chocolate Poke Cake recipe?
Anyone who enjoys German Chocolate Cake or chocolate poke cakes will absolutely adore this recipe. The rich chocolate flavor, sweet coconut-pecan frosting, and velvety chocolate ganache is an irresistible combination for chocolate lovers. It’s also a great crowd-pleasing dessert for gatherings like potlucks, barbecues, birthdays, and holidays.
Why should I make this German Chocolate Poke Cake?
This cake delivers an over-the-top chocolate experience with incredible ease. Though it looks and tastes like you spent all day baking, it actually comes together quickly thanks to using a convenient boxed cake mix. The unique poke technique results in a super moist and decadent cake that will become a regular request from family and friends. It’s truly the ultimate chocolate indulgence!
Okay, let’s get to the recipe so you can start enjoying this stunner of a cake!
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 4 hours including cooling and chilling
Ingredients:
Cake:
- 1 box (18.25 oz or 519g) chocolate or German chocolate cake mix
- Ingredients called for on cake mix box (usually oil, eggs, water)
Poke mixture:
- 1 cup (237 ml) sweetened condensed milk
- 1⁄2 cup (118 ml) evaporated milk
Chocolate ganache:
- 1 cup (177g) semisweet chocolate chips
- 1⁄2 cup (118 ml) heavy whipping cream
Coconut-pecan frosting:
- 11⁄2 cups (112g) sweetened shredded coconut
- 1 cup (110g) chopped pecans
- 1⁄2 cup (113g) unsalted butter, softened
- 1 cup (200g) light brown sugar
- 1 teaspoon (5ml) vanilla extract
Instructions:
- Preheat oven to 350°F (177°C). Grease a 9×13 inch baking pan and line with parchment paper.
- Make cake batter according to package directions. Pour into prepared pan and bake for 25-30 minutes until a toothpick inserted in center comes out clean.
- While cake is still warm, use a wooden spoon handle to poke holes all over the top, being careful not to go through the bottom.
- In a small bowl, whisk together sweetened condensed milk and evaporated milk. Slowly pour over cake, allowing mixture to absorb into the holes.
- Let cake cool completely, then refrigerate until chilled, about 1 hour.
- Make ganache by microwaving chocolate chips and cream in 30 second bursts, stirring between intervals, until smooth and creamy. Spread over chilled cake.
- In a skillet over medium heat, melt butter. Add brown sugar, coconut, pecans and vanilla. Cook, stirring constantly, for 5 minutes until bubbly.
- Spread coconut pecan mixture over ganache and return cake to fridge for at least 2 hours before serving.
Tips for Success:
- For an extra moist cake, substitute water in cake mix for equal parts milk or buttermilk.
- Toast pecans in a dry skillet for 3-5 minutes before adding to frosting for deeper flavor.
- Reserve some frosting to sprinkle over cake for a pretty finish.
- Store leftovers covered in fridge for up to 5 days.
- Try different cake flavors like red velvet or carrot for a unique twist!
